Quick bolognese (half spaghetti half zoodle)

Servings: 4
This is a bolshie bol that is quick to make, full of rich flavour and sure to satisfy even the greediest Italian – once they’re done shaking their heads and fists. A riff on my midweek bol from In Praise of Veg, but with the option of using mince – whether that’s bolognese mince from the butcher, or just straight up beef. Pull the mince out as soon as you get home, to take the fridge-cold off and help keep it from schvitzing. I’ve included a dash of milk, like my friend Nat’s What I Reckon, and many Italian nonnas (who’ll also love the addition of the sugar), which helps add to the smoothness of the finished product, and offers the right kind of richness to balance the tang of the tomato paste. Tomato paste ingredients can vary. Look for one that literally just says ‘100% tomatoes’. For a wetter sauce, use 1 cup (250 ml) of stock and let it reduce a bit before stirring the zucchini through. If you don’t have a spiraliser, peel the zucchini into strips, then stack them, roll them up and cut into ribbons.
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Ingredients 

  • 1 brown onion finely diced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 500 g bolognese mince
  • 2-3 garlic cloves roughly chopped or crushed
  • 100 g tomato paste mutti or an organic aussie one
  • Pinch of sugar
  • 1 tsp aged balsamic vinegar
  • ½ cup (125 ml) vegetable or chicken stock
  • ¼ cup milk
  • 250 g ½ packet dried spaghetti
  • 3 medium zucchinis spiralised with a contraption or julienne peeler to make zoodles (zucchini noodles)

Instructions 

  • Using a large heavy-based saucepan, sweat the onion in the olive oil and butter over medium–low heat until translucent. Begin with the lid off until sizzling, then pop on the lid for 6 minutes, giving the onion the odd stir, finishing with the lid off until you’re happy with the colour and aroma.
  • Push the onion mixture to the side and carefully place the mince in the base of the pan, using a wooden spoon or potato masher to gently press it as thin as possible. Scoop the onion mixture on top to stop it burning, crank the heat to medium–high and leave for 2–3 minutes, until the bottom of the mince is browned and liquid is starting to pool on top.
  • Use a wooden spoon to break up the mince and incorporate the onion mixture. Stir the garlic through, then the tomato paste and pinch of sugar, until everything is a deep shade of red, cooking for about 1-2 minutes to help cook out the rawness in the paste.
  • Meanwhile, bring a large pan of well-salted water to the boil, then cook the spaghetti according to packet instructions. Put the zucchini noodles into a colander in the sink
  • When the pasta is ready, reserve a mugful of pasta water then pour the pasta and remaining water through the zucchini in the colander to ‘cook’ it. Toss about in the colander to distribute the zucchini and spaghetti evenly.
  • Pour in the balsamic vinegar, sniffing until the sting in your nostrils dissipates. Pour in the stock and milk and allow it to bubble away a little and loosen off the sauce. Keep it burbling until the sauce reduces again. Taste and correct for seasoning.
  • Add the zucchini and spaghetti to the pan, along with half the reserved pasta water, tossing about to incorporate. Add more pasta water if you prefer a looser finish. Season to taste, sprinkle with the parmesan, a lick of olive oil and cracked black pepper and serve right away.

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